TPK&B Sourdough Brioche

The perfect mini sandwich bread

The Penthouse Kitchen and Bakery’s version of a brioche buns is made with sourdough, and is soft, rich, and very tasty—a perfect sandwich bread.

What to know
Storage Instructions


TPK&B Mini Sourdough Brioche Loaf has a beautifully dark, golden, flaky crust and a rich and tender crumb. Think of it as a cross between a bread and a pastry. This enriched bread is very light, and very fluffy inside, with an amazing buttery flavor. Made with flour, salt, milk, organic butter, eggs, sugar, honey & orange blossom water.


This sourdough brioche is the perfect sandwich bread. Smear some butter on two slices, throw on some Gruyere, cheddar, and Manchego onto one, heat it in a pan, and make an epic grilled cheese. You can even use it to make a great breakfast sandwich:

  • Melt some butter on a large skillet over medium heat. Throw in onions, and cook until they begin to soften and turn translucent.
  • Reduce heat, and keep cooking the onions until very soft, and lightly golden. Set aside.
  • Whisk eggs thoroughly in a bowl. Place some butter onto a cold non-stick pan, and pour the eggs in. Only turn the heat on (medium heat) when the eggs are in.
  • With a rubber spatula, constantly stir the eggs until they start to set, and small curds form. Remove from heat, and season with salt and chopped chives.
  • Mix some Sriracha and mayonnaise together, and spread some on one side of each brioche slice. Add the scrambled eggs onto one slice.
  • On the same pan you used to cook the eggs, warm some slices of sharp cheddar cheese on low heat. Just warm, and only slightly melted. Transfer on top of your eggs with a spatula.
  • Top with your lightly caramelized onions, before finishing it off with the other slice on top.
  • Eat while hot!


Did you know that brioche is actually considered a Viennoiserie? It’s like an amalgam of a croissant and a regular bread. It’s made in the same way as bread, with the basic ingredients and method. But it has characteristics of a pastry, with the addition of butter, eggs, liquid (cream, milk, or water), and sometimes, sugar.

They are best stored for up to two days in a resealable plastic bag. Place the bag in a cool, dry place, as sunlight and heat will make the bread sweat and encourage mold growth. Never store bread in the refrigerator, or else it will dry out. To store for longer, slice the bread and wrap it in parchment paper, then place it in a ziplock bag in the freezer for up to three months.

To refresh frozen bread, take it out of the freezer to thaw in the parchment for about six hours. Preheat your oven to 200°C and bake your bread for 3-5 minutes.

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